Mediterranean Chickpea and Quinoa Salad with Chicken

A refreshing and nutritious salad combining protein-rich chickpeas and quinoa with fresh vegetables, chicken, and a lemon-herb dressing. Perfect for a quick and healthy lunch.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 300 milliliters water
• 150 grams quinoa rinsed
• 300 grams chicken thighs boneless, skinless
• 10 milliliters olive oil
• 400 grams canned chickpeas drained and rinsed
• 1 medium cucumber diced
• 200 grams cherry tomatoes halved
• 0.5 medium red onion finely chopped
• 30 grams parsley chopped
• 15 grams mint leaves chopped
• 60 milliliters olive oil
• 1 whole lemon juiced
• 1 teaspoon salt
• 0.5 teaspoon black pepper ground
• 100 grams feta cheese crumbled
• 50 grams kalamata olives sliced

Instructions

1. In a medium saucepan, bring 300 ml of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the water is absorbed. Remove from heat and let it cool slightly. Quinoa is tender and water is absorbed.
2. While the quinoa is cooking, heat 10 ml of olive oil in a frying pan over medium heat. Add the chicken thighs and cook for about 5-7 minutes on each side until they are cooked through and golden brown. Remove from the pan and let rest for a few minutes before slicing into strips. Chicken is cooked through and golden brown.
3. In a large mixing bowl, combine the cooked quinoa, drained chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, chopped parsley, and chopped mint leaves. Ingredients are well combined.
4. In a small mixing bowl, whisk together 60 ml of olive oil, the juice of one lemon, salt, and ground black pepper to make the dressing. Dressing is well mixed.
5. Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine, ensuring everything is evenly coated with the dressing. Salad is evenly coated with dressing.
6. Add the sliced chicken to the salad and toss lightly to incorporate. If using, add the crumbled feta cheese and sliced kalamata olives to the salad. Toss lightly to incorporate. Chicken, feta, and olives are evenly distributed.